Made this today and plopped 4 cooked eggs into the broth to marinate before putting it all in the fridge for the night. Smells wonderful. So excited to try it tomorrow 👍
The bf suggested me to go to the spa today..but after seeing this, I’m just going to go to the Korean market to buy all my ingredients and cook today! Craving some good ramen. Thank you! Subscribed.
That meat looks delious!,I have try this meat at a resturant and want to make it, now I see how it is prepared.This recipe was very easy to follow.... Thank you..great job!!
Eu fiz e ficou perfeito,uma delícia!!! Muito obrigada , você explica de forma muito prática e olha que eu não tenho domínio do inglês!!! Perfeito!!! I did it and it was perfect a delight! thank you very much, you explain in a very practical and easy way, and look that I don't speak English !!! I'm writing by the translator 🤩
wow, looks easy and delicious, i noticed no rub or seasonings were used prior to rolling and tie up, what what you recommend or just follow the recipe thx.
you can sous vide it, but you’re looking at anything from a 12-24 hour cook for good results. If youre looking to buy an immersion one, Id highly recommend Joule. I’ve been through two Anova’s but they seem to break easily from the water vapour. Joule is much more compact and faster too heat up too
This is great! Can you make a version with block chashu? Also, why do you not sear it first? A lot of recipes I've watched do that first. Just curious.
From what I gather from your video, if cooking a large piece of pork belly as you did then the pressure cooker is better than slow cooker but if you happen to have pork belly cut into thick slices, say 1 inch thick, then slow cooker overnight braising would be best?
It’s better not to be completely submerged! This is so the meat braises instead of boils. The residual heat/moisture trapped under the lid will cook the top of the meat anyway :)
I love this! Is the two piece of pork belly from a 1lb piece cut in half (so each piece weights 0.5) or is each piece 1lb, totaling 2lb of pork belly? I ask because the description says "1lb of pork nelly" but these two pieces look huge like each is 1lb, not 0.5!
You're probably right :) I didn't weigh the pork belly to get the exact number. So as long as the soy broth submerges the pork belly, you're good. Thanks for pointing it out!
Thanks for the receipe, it looks just like japanese Ramen restaurants! If you had no pressure cooker, how long would you cook it (boil or simmer?) in a regular pot?
hellsing269 it depends how thick is the cut. But I’d say at lease 4 hours. To make sure it’s tender, you can insert a bamboo stick into the center. If it easily come through, the pork is ready.
Thank you Jesse! I absolutely love ramen and my Instant pot. I've looked at other chashu recipes on RUclips and they seemed too complicated to bother so I've been resigned to enjoying my ramen at restaurants. Now, I am going to give this a try! I just made your ramen egg recipe and they are resting in the refrigerator. I am going to get the ingredients for the chashu now! Tomorrow I should have an amazing bowl of ramen at home thanks to you!
That sounds awesome! Make sure not to sear the pork in the Instant Pot. It's going to stick to the bottom of the pot. Let me know how it turns out or any questions. Good luck! :)
It was delicious! I did have some difficulty finding a good cut of pork belly to work with rolling it. The first package ended up being slices not a solid piece. The second was not large enough to roll. We had to go to a butcher and request the cut we wanted, so I think this will be difficult to do on a regular basis. But I would certainly try to make this at least monthly!
Yeah, it's tricky sometimes to find a good cut of pork belly. We are lucky to have serveral Chinese grocery stores nearby so it's easy to find a good one. Thank you for trying the recipe, Kevin!
tried this and the chashu really melts in the mouth! May i know what do i do with the sauce after? Throw away? feel it is such a waste though... can i use the same sauce again for another batch of chashu?
Good video! But are you sure you don’t need to add sugar?! I know mirin is sweet! But the amount of soy sauce can be balanced by that amount of mirin?! Just want to double check before I apply this one! Thanks
Huchen, I was wondering the same thing. All other Char Siu recipes I've seen use either sugar, honey or both to balance the saltiness of the soy sauce. I also use a both regular and dark soy when I make it.
I used about 9 inches by 7 inches, which ends up with a roll which fits perfectly into my Instant Pot. This is bigger than the pork belly she used in this video, but a longer roll means you get more clean slices and less 'waste' - (the waste being the outside edges.. these bits are still delicious but not great for ramen because they are odd shaped and just fall apart)
Can I freeze the pork for future use? It is too much work to cook just one or two of those, but I don't want the pork to loose flavour or have a weird texture because of the defrosting process
Yes, I slice the pork first, put them into small containers and freeze them (up to 2 months or so) so I can enjoy them anytime. They still taste great!
just made this using a normal pressure cooker as well. i removed the skin on mine and cooked it for 40 minutes on the pressure cooker, since it was already super tender and could fall part. it tasted good but it wasn't melt in your mouth good. i dont know if it works out if you go for the 90 minutes as she suggested in the pressure cooker to be able to melt the collagen as with low and slow cooking.
Has anyone tried this with a regular stovetop pressure cooker? If yes, should I still cook it for 90 mins like in the video or should adjust it to a shorter cooking time?
I work in a ramen place, using the biggest regular pressure cookers. When the pressure cooker dial comes up to 15, cook for 90 mins. We freeze over nite, run a torch over the pieces thaw & slice. Terrible job-pressure cookers across the kitchen, behind a divider & the pressure can go up, or down as it doesn't hold like a Insta pot. Constant walking bk & forth to ck so it doesn't blow.
Hi Jessie, Can you tell me the size of your IP? My pork belly barely fit both in my pot, my is 6 qt. Also, was it dark soya sauce you used or light? Mine did not come out dark like yours. :(
![ARGENTINA vs. PERÚ [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/xtI25ENDDSY/mqdefault.jpg)
Made this today and plopped 4 cooked eggs into the broth to marinate before putting it all in the fridge for the night. Smells wonderful. So excited to try it tomorrow 👍
This was awesome! I made this on Monday and it came out amazing! Got all kinds of props from the fam! Thanks!!
I’ve watched this video 100 times. Best recipe on RUclips
Thank you so much!!!
This was and has been a great recipe for my ramen! So good and so simple to do! Thanks for posting this!
Parboiling the chashu also makes for a more tender texture in the end. Going straight into soy with firm it up too much and make it chewy
The bf suggested me to go to the spa today..but after seeing this, I’m just going to go to the Korean market to buy all my ingredients and cook today! Craving some good ramen. Thank you! Subscribed.
Maria W awww, thanks for tuning in! ;) hope it turned out well!
I don't have a pressure cooker. But this food is sure making my mouth water.
Cant wait! Been looking for an easy and fast way to make Chashu! Thanks!
Instant pot is a game changer! We did it the old fashioned with braising and pressure cooking turned out to be not only faster, but even more tender.
@@IceorRice it really is! I have 3 pots lol! 3qt, 6qt and 8qt!
Straight forward and easy to follow. I will try this. Thank you.
Please let us know how it turns out!
Perfecty umaiiii....
Congratulations !!! Exceptionally very delicious...
Parabéns !!! Excepcionalmente muito delicioso...
おめでとう ！！！ 非常に美味しい...
I don't know how I ended up watching this, but I'm glad I did. Subbed.
The Chashu Pork Ramen you cook look delicious. Thank for sharing video.
That meat looks delious!,I have try this meat at a resturant and want to make it, now I see how it is prepared.This recipe was very easy to follow....
Thank you..great job!!
You're very welcome! The pressure cooker makes everything much easier too.
Made it twice already!! Love your recipe
Did you put it on seal or vent?
@@Hey_heaven seal 😊
Great recipe! Delicious and tastes just like the restaurants make!
You explain very well.
Love your recipes
sis my mouth was watered!
Amazing recipe, and explained very well. Thank you!
great technique and skills.
Eu fiz e ficou perfeito,uma delícia!!! Muito obrigada , você explica de forma muito prática e olha que eu não tenho domínio do inglês!!! Perfeito!!! I did it and it was perfect a delight! thank you very much, you explain in a very practical and easy way, and look that I don't speak English !!! I'm writing by the translator 🤩
Recipes are also on our website!
www.iceorrice.com/?wpupg_grid=recipes
If you reheat the slices, in a microwave, they will dry out extremely fast. It’s best to let the soup base heat the slices
Not if your microwave has a low power reheat function.
You can also add some sauce and use a container. That should prevent it from drying out a bit.
just put like 10 seconds then..
Made this and awesome, thank you for sharing!
wow, looks easy and delicious, i noticed no rub or seasonings were used prior to rolling and tie up, what what you recommend or just follow the recipe thx.
Thank you so much Jesse. I always wondered how to do this. I've subscribed and am looking forward to viewing more.
Thank you Kelly! I'll be publishing more ramen videos. The next one is shoyu ramen egg. Stay tuned :)
Yummy! Can’t wait to try this recipe out with an Instant Pot of my own. 😋🍜🥓🍥🥚🤤
The instant pot is a game changer!
I am looking forward to getting one! 🍲😁🍜
Thank you Looks so delicious 😋 well try to make some soon 😊
Let us know if you have any questions!
Very nice recipe! Thank you.
I tried it! It’s great! Thanks for sharing!
I am sold to this channel... 😍
Thanks for that! 🫶🏻 I was looking for a pressure cooker chashu recipe
I wonder if it'll turn out better if cooked using a sous vide. I'm very tempted to buy one and try.
you can sous vide it, but you’re looking at anything from a 12-24 hour cook for good results. If youre looking to buy an immersion one, Id highly recommend Joule. I’ve been through two Anova’s but they seem to break easily from the water vapour. Joule is much more compact and faster too heat up too
How did you make such great visual animation Ice or Rice? Like the percentage of weight loss graph. Thanks so much.
Thanks! My previous career path was graphic design and digital animation related :)
Thanks for the super quick reply :)
Yay! Thanks for trying the recipe!
This video is a life-saver...cheers.
This is great! Can you make a version with block chashu? Also, why do you not sear it first? A lot of recipes I've watched do that first. Just curious.
From what I gather from your video, if cooking a large piece of pork belly as you did then the pressure cooker is better than slow cooker but if you happen to have pork belly cut into thick slices, say 1 inch thick, then slow cooker overnight braising would be best?
Love these videos
that was a fantastic video!!!!
Subbed, such a great video
Thank you!!
Another great video Jessie! Can I ask what background music did you use for this video?
Thanks, I use this website to get some of the bg music: motionarray.com/stock-music/inspired-day-50920
Hi. I notice your pork isn't completely submerged. Is the aim to get it mostly under liquid or totally?
Thanks for the recipe it looks great.
It’s better not to be completely submerged! This is so the meat braises instead of boils. The residual heat/moisture trapped under the lid will cook the top of the meat anyway :)
@@NichollBros thanks.
I love this! Is the two piece of pork belly from a 1lb piece cut in half (so each piece weights 0.5) or is each piece 1lb, totaling 2lb of pork belly? I ask because the description says "1lb of pork nelly" but these two pieces look huge like each is 1lb, not 0.5!
You're probably right :) I didn't weigh the pork belly to get the exact number. So as long as the soy broth submerges the pork belly, you're good. Thanks for pointing it out!
Thanks for the receipe, it looks just like japanese Ramen restaurants! If you had no pressure cooker, how long would you cook it (boil or simmer?) in a regular pot?
hellsing269 it depends how thick is the cut. But I’d say at lease 4 hours. To make sure it’s tender, you can insert a bamboo stick into the center. If it easily come through, the pork is ready.
HOW DO YOU ROLL A PERFECT CIRCLE WITH NOTHING STICKING OUT. AAAAAAAGGGGGHHHHH
Donald thats just it you cant. You just tie it as tight as u can and when the fat cools its almost fuses everything together.
Also the pork belly need to long instead of square. I found that most Chinese grocery store sell square shape which is very hard to roll.
Step 1, be Asian
IMO, repetition, observation, and revision. like anything else.
Thank you! I love learning new food cultures and recipes. Can't wait to try it. I subscribed.
Would you please tell me what brand of pressure cooker you use? What is the size? Thanks
Thanks for the upload, looks yummy :D
Thanks for sharing! what is the weight of the park belly in your video? that's more than 500g right?
Thank you Jesse! I absolutely love ramen and my Instant pot. I've looked at other chashu recipes on RUclips and they seemed too complicated to bother so I've been resigned to enjoying my ramen at restaurants. Now, I am going to give this a try! I just made your ramen egg recipe and they are resting in the refrigerator. I am going to get the ingredients for the chashu now! Tomorrow I should have an amazing bowl of ramen at home thanks to you!
That sounds awesome! Make sure not to sear the pork in the Instant Pot. It's going to stick to the bottom of the pot. Let me know how it turns out or any questions. Good luck! :)
How did it turn out
It was delicious! I did have some difficulty finding a good cut of pork belly to work with rolling it. The first package ended up being slices not a solid piece. The second was not large enough to roll. We had to go to a butcher and request the cut we wanted, so I think this will be difficult to do on a regular basis. But I would certainly try to make this at least monthly!
Yeah, it's tricky sometimes to find a good cut of pork belly. We are lucky to have serveral Chinese grocery stores nearby so it's easy to find a good one. Thank you for trying the recipe, Kevin!
Just discovered your channel. love your videos :)
Thank you!
This is legit!! I'm subbing.
UGH I NEED RAMEN NOWWWWW
Yes the best receipe ..easy does it.thank you
Yummy thanks for the upload
Thanks, this looks so delicious 😋
Nice....this ia my faforite food
Looking great! Thx
I making this tonight😋
Any opinion on using a kitchen torch to sear the faces?
For westerners: Pork Belly is what bacon 🥓 is made of. Usually we cure the pork belly and then slice it thin and fry it into bacon 🥓.
I just stumbled into this channel! Love the recipe! Btw has anyone told you your voice sounds alot like helens recipe? Love you both x
Thank you, Diana! No, I haven't heard of her channel before. Looks like a great channel for Vietnamese food! Subscribed!
Diana Zhang I agree, she sounds like Helen from danang cuisine
Great video!
Very super mega cool thanks !!!
What size was the pork bellie? It looks good.
Mouth watering....
Dear narrator’s voice: I love you
Can I marinade over 2 nights?
Thanks it looks great
That looks awesome! You said skin side out. The actual skin isn’t on it is it?
Thanks! the pork belly has skin on when we bought it. The actual skin is on it.
Hi how if I want to use beef instead pork? can it be and which part should I use best. thanks.
U love this. Thanks so much
tried this and the chashu really melts in the mouth! May i know what do i do with the sauce after? Throw away? feel it is such a waste though... can i use the same sauce again for another batch of chashu?
yes and also use it to make ramen
Use the sauce to make the egg!
For the sake does it have to be cooking sake or any sake work? Also about how much sake do I use?
Good video! But are you sure you don’t need to add sugar?! I know mirin is sweet! But the amount of soy sauce can be balanced by that amount of mirin?! Just want to double check before I apply this one! Thanks
Huchen Courouleau I add sugar when I make tare. Your suggestion is a good idea. But for me, leaving out sugar is just fine :)
Huchen, I was wondering the same thing. All other Char Siu recipes I've seen use either sugar, honey or both to balance the saltiness of the soy sauce. I also use a both regular and dark soy when I make it.
Can I replace with rice wine if I can't find sake? How long to cookfor normal pot cos I doesn't have pressure cooker.
can i substitute shaoxing wine instead of sake? coz i already have it in my pantry..
Great recipe!
What are the exact dimensions of the piece of pork belly that you used?
I used about 9 inches by 7 inches, which ends up with a roll which fits perfectly into my Instant Pot.
This is bigger than the pork belly she used in this video, but a longer roll means you get more clean slices and less 'waste' - (the waste being the outside edges.. these bits are still delicious but not great for ramen because they are odd shaped and just fall apart)
Can I freeze the pork for future use? It is too much work to cook just one or two of those, but I don't want the pork to loose flavour or have a weird texture because of the defrosting process
Yes, I slice the pork first, put them into small containers and freeze them (up to 2 months or so) so I can enjoy them anytime. They still taste great!
I just have a normal pressure cooker without all the fancy stuff.
What timing do you suggest?
Or could you sous vide it?
just made this using a normal pressure cooker as well. i removed the skin on mine and cooked it for 40 minutes on the pressure cooker, since it was already super tender and could fall part. it tasted good but it wasn't melt in your mouth good. i dont know if it works out if you go for the 90 minutes as she suggested in the pressure cooker to be able to melt the collagen as with low and slow cooking.
@@benoevil of course it wasnt melting in your mouth. If you cut the fat of, you loose your most important protection for moisture (and the melting...)
@@SwissStrawberry yeah apparently they remove the skin after cooking it just before using a torch to give it color. Oh well. Next batch.
Very nice! Thank you
When are you opening a restaurant in Cleveland?
No, we've never considered that, but do plan to have an online shop soon :)
I know how to cook ...would u like to be my partner ...?
Not creepy at all bro.....
I don't have a pressure cooker. How long should I cook it if I'm using a crock pot?
It will take 4-6 hours depending on your machine. Check it with a toothpick every so often to see if it can easily pierce the skin.
Thank you for sharing :)
Love it!
Very nice 👍
Thank you!
Amazing
Hello! I’m late but I was wondering if it’s okay to use this recipe for 1kg of pork belly?
It’s ok as long as your pressure cooker is big enough.
i tried making it once but the inside is tender but the skin remains chewy and though. do you experience the same thing?
En español x favor se ve muy rico pero no entiendo bien algunas cosas gracias
Wow ada bluetooth nya. Awesome
Has anyone tried this with a regular stovetop pressure cooker? If yes, should I still cook it for 90 mins like in the video or should adjust it to a shorter cooking time?
I work in a ramen place, using the biggest regular pressure cookers. When the pressure cooker dial comes up to 15, cook for 90 mins. We freeze over nite, run a torch over the pieces thaw & slice. Terrible job-pressure cookers across the kitchen, behind a divider & the pressure can go up, or down as it doesn't hold like a Insta pot. Constant walking bk & forth to ck so it doesn't blow.
Amazing 👏👏🤤
Please include your info in the printed recipe. After I print them I need to know where I got the recipe. Thanks. Can’t wait to try this!
I never knew there were so many steps to chwrsiew ;3; i always thought it came like that and u had to just soak in soup to cook wthhh
The work is worth it to make it so tender and delicious!
How long should I cook in a regular pot instead of instant pot.
Hi Jessie,
Can you tell me the size of your IP? My pork belly barely fit both in my pot, my is 6 qt. Also, was it dark soya sauce you used or light? Mine did not come out dark like yours. :(
Cindy Yan mine is the same as yours. I use light soy sauce :)
Thanks very much! How long have you been able to keep the finished chashu in the fridge?
You're welcome! I would slice all the pork thinly and freeze some of them so I can eat whenever I want. Hope that helps.
how long will chashu last in the fridge or can i freeze it?
I can't buy pork belly. What other cut would be second best?
porkbutt
Do you release the steam or do natural release of your instant pot?
Normally I would do a natural release. So I don't have to clean up the valve because the foam would shoot out through the valve sometimes.
Did you put it on seal??